Growing up in the rustic countryside of northern Italy, this beloved pear and almond cake has graced family tables for generations. This elegant dessert masterfully combines the delicate sweetness of ripe pears with the rich nuttiness of almonds, creating a moist, tender cake that’s both sophisticated and comforting. Perfect for any occasion, from casual afternoon tea to elegant dinner parties, this traditional Italian treat celebrates the beautiful harmony of fruit and nuts in classic Mediterranean baking.
Ingredients
For the Cake:
- 3 medium ripe pears (about 500g/1.1 lbs)
- 150g (¾ cup) granulated sugar
- 100g (1 cup) almond flour
- 150g (1¼ cups) Italian 00 flour or all-purpose flour
- 3 large eggs, at room temperature
- 100g (7 tablespoons) unsalted butter, melted and cooled
- 5g (1 teaspoon) baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- ¼ teaspoon salt
For Decoration:
- 2-3 tablespoons powdered sugar for dusting
- 12-15 whole almonds for garnish (optional)
Instructions
- Prepare the Oven and Pan
- Preheat your oven to 180°C (350°F)
- Grease a 24cm (9-inch) springform pan with butter
- Line the bottom with parchment paper and dust sides with flour
- Prepare the Pears
- Peel and core the pears
- Slice them into thin, even wedges (about ⅛ inch thick)
- Place in a bowl with a squeeze of lemon juice to prevent browning
- Make the Batter
- In a large bowl, beat eggs and sugar until pale and fluffy (about 5 minutes)
- Stream in melted butter while mixing
- Add vanilla and almond extracts
- In a separate bowl, whisk together almond flour, 00 flour, baking powder, and salt
- Fold dry ingredients into wet ingredients until just combined
- Assemble and Bake
- Pour batter into prepared pan
- Arrange pear slices in a circular pattern on top
- Place whole almonds between pear slices if desired
- Bake for 40-45 minutes until golden brown and a toothpick comes out clean
- Cool in pan for 15 minutes, then remove sides
- Finish and Serve
- Let cake cool completely on a wire rack
- Dust generously with powdered sugar before serving
- Slice and serve at room temperature
Nutritional Information
Per slice (1/12 of cake):
- Calories: 285
- Total Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Protein: 6g
- Fiber: 2g
- Sugar: 22g
- Sodium: 95mg
Time Requirements:
- Prep Time: 25 minutes
- Cooking Time: 40-45 minutes
- Cooling Time: 1 hour
- Total Time: 2 hours 10 minutes
Pro Tips and Tricks
- Pear Selection and Preparation
- Choose pears that are ripe but still firm
- Anjou or Bosc pears work best as they hold their shape while baking
- Slice pears uniformly for even baking and visual appeal
- Batter Success
- Room temperature ingredients ensure better incorporation
- Don’t overmix the batter after adding flour to keep the cake tender
- Tap pan gently on counter before baking to remove air bubbles
- Perfect Baking
- Position rack in center of oven
- Start checking doneness at 35 minutes
- Cover with foil if top browns too quickly
Variations and Substitutions
- Flour Options
- Replace 00 flour with all-purpose flour
- Use whole wheat pastry flour for a nuttier flavor
- Make gluten-free by using 1:1 gluten-free flour blend
- Fruit Alternatives
- Substitute apples for pears
- Use plums or apricots in summer
- Mix with berries for added color
- Nut Variations
- Replace almond flour with hazelnut flour
- Add chopped pistachios for garnish
- Include pine nuts for traditional Italian flair
Common FAQs
Q: Can I make this cake ahead of time?
A: Yes, this cake keeps well at room temperature for up to 3 days when stored in an airtight container.
Q: Why did my pears sink into the batter?
A: This can happen if the batter is too thin or pears are too heavy. Try cutting pears thinner and arrange them just before baking.
Q: Can I freeze this cake?
A: Yes, wrap well in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator.
Q: How do I know when the cake is perfectly done?
A: Insert a toothpick in the center – it should come out clean. The cake should be golden brown and spring back when lightly pressed.
Storage and Make-Ahead Tips
- Short-term Storage
- Store at room temperature for up to 3 days
- Cover with cake dome or plastic wrap
- Best eaten within first 48 hours
- Make-Ahead Options
- Prepare batter up to 1 day ahead, store in refrigerator
- Bring to room temperature before baking
- Slice pears just before baking to prevent browning
- Refreshing Tips
- Warm slightly in 300°F oven for 5-10 minutes
- Add fresh powdered sugar before serving
- Serve with warm custard sauce to refresh day-old cake
